For cheese fondue: Toss 1 c each Gruyere and Cheddar cheese with 2 c Emmentaler cheese, all grated, with 1 tbsp dry mustard powder, 1 tsp onion powder, & fresh ground white pepper. Heat 1 1/2 cups of white wine or chicken broth in a heavy bottomed saucepan. Meanwhile, caramelize shallots (about 1/2 cup, minced) in a tbsp of butter. When the broth comes to a simmer, add the shallots & 2 tbsp minced garlic. Add the cheese by the handful, stirring the entire time, until it is all incorporated. Stir until smooth. Light the Sterno under the fondue pot and let it heat for a few seconds before pouring in the fondue.
Chocolate is simpler: 12 ounces semi sweet or dark chocolate to 1 cup heavy cream and 1 tsp vanilla (or other, such as orange) extract. Heat the cream until bubbles form all around the edge of the saucepan, and pour over the finely chopped chocolate. Stir until smooth, then add the vanilla. Pour into warm fondue pot.
at 1:46 PM on Jan. 13, 2009